Brussels Sprout Salad (Brüksel Lahana Salatası)

Remove the outer leaves of the Brussels sprouts, soak them in vinegar water for 15 minutes, then rinse thoroughly and drain in a colander.

Wash and peel the carrots, cut them lengthwise into quarters, and chop into 2 cm pieces.

Put the olive oil, lemon juice, mustard, and salt in a bowl and whisk well.

Wash the 3 sprigs of parsley and chop finely.

Place a steamer basket in the pressure cooker and add water up to the base of the basket.

Arrange the Brussels sprouts and carrots neatly in the steamer basket, close the lid, and place on the heat.

Cook over medium-high heat until the steam indicator rises, then reduce the heat and cook for another 2 minutes.

Once the steam is released, transfer the Brussels sprouts to a serving plate.

Pour the dressing prepared in the bowl evenly over the Brussels sprouts and carrots.

Finally, sprinkle with parsley and serve.